Tangerine And Cardamom Glazed Roasted Winter Vegetables Food

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

MAPLE-GLAZED ROAST WITH WINTER VEGETABLES

Steps:

• Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
• Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
• Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
• Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

TANGERINE AND CARDAMOM GLAZED ROASTED WINTER VEGETABLES

Steps:

• Preheat oven to 375°F.
• Prepare a 10x13-inch pan with a light coating of cooking spray or simply cover the pan with foil for a no fuss clean up.
• Peel the baby onions by first trimming the tops and bottoms and gently peeling the skin. The more papery the exterior, the easier they will be to peel. Place into the baking pan. (If you are using the medium red onions, just barely trim the root end so that the wedges hold together during the roasting.).
• Peel the squash and cut into one inch cubes. I tend to buy a squash much larger than needed so the neck part (without the seeds) will yield the 1 1/2 pounds of squash cubes needed. The rest of the squash is used in a mash or soup. Place into the baking pan.
• Peel and trim the parsnips and cut into 1 1/2 inch lengths. For the thicker tops, split in half. If the core is thick and woody, you may want to cut part of it out. Place into the baking pan.
• Toss the pan of vegetables with the olive oil and roast for about 20 minutes. The vegetables will have some color and tenderness but not fully done.
• Whilst the vegetables are roasting , take the cardamom pods and place them in a mortar and gently crush so as to break open the pods. Remove the pods leaving the seed and continue to ground breaking the seeds into a coarse powder resembling fresh black pepper. Yield will be about 1/2 teaspoon.
• Combine the cardamom with the other glaze ingredient and mix to dissolve the brown sugar. (I used Splenda brown sugar blend.).
• Pour the glaze over the vegetables and toss. Roast for 5 minutes and add salt to taste, in my case this was about 1/2 teaspoon of sea salt. Mix and roast for an additional 5 minutes. The glaze with have thickened into a medium syrup and created a nice caramelization on the vegetables.
• Place in serving bowl being certain to include any syrup on the bottom of the roasting pan.
• Enjoy!